Supper
I love autumn: the crisp-cool air, the first feel of jeans and clogs, the colors, the way the days are cool at the beginning and end but warm in the middle.
I love autumn food — pot roasts and cheesey things with garlic. Seared meats in pan sauces with buttered startches to soak them up. (I do have a tendency to gain weight in autumn, so I try to do my share of leaf-raking.)
Tonight I made pork chops. It isn’t really autumn, yet, and I paid the price for turning the stove on — the kitchen was unbearably hot — but we ate it in front of a Samuel Jackson movie in the family room with the fan blowing in the cool late-summer evening air.
And the pork chops were so worth it.
DaMomma’s Balsamic Pork Chops
3 pork chops
1 medium onion, chopped in chunks
4 cloves garlic, minced
3 apples, peeled and chunked
1 cup (give or take) balsamic vinegar plus vermouth (optional — friends of Bill W. can double the vinegar or use chicken broth)
A solid sprinkling of thyme or rosemary, or both, whatever’s on hand, plus salt and pepper
1) Season the chops with salt and pepper while you heat the pan to medium-high heat. Add vegetable oil to coat the bottom of the pan, and then sear chops 3-5 minutes without moving (until caramelized) then turn over and do the same on the other side. Remove chops to a 350-degree oven, turn down heat on pan, add olive oil as needed;
2) Add chopped onions to the pan, cook over medium heat until just starting to be translucent;
3) Add garlic, being careful not to burn;
4) Add apples. Toss to coat and brown evenly;
5) Deglaze the pan with vinegar. Scrape bottom and sides. Let boil until reduced to syrup. Taste for doneness. You can add vermouth, broth, or another round of vinegar and reduce again until the apples are tender and coated in balsamic syrup. Add salt, pepper, thyme or rosemary. Add a chunk of butter, toss until smooth, and then add back the chops, plus their pan juices, and toss to coat.
I served this over mashed Yukon golds, with lemon garlic green beans. I think it would be amazing over mashed sweet potatoes.
August 19th, 2008 at 9:03 am
People think I’m crazy because I have very serious rules about seasonal cooking. You are so right - certain seared meats, like chops, are definitely an Autumn dish. I can’t wait to try this recipe because fried apples with chops are THE BEST. This post cracked me up because I also can’t wait for Fall Food - I broke my rules and made slow-cooker stew last week (Grandma’s recipe, with V-8 and tapioca), but it just wasn’t the same in the heat of the end of the summer.
I can’t wait for Rum Cake Season (Christmas time!).
August 19th, 2008 at 9:22 am
I’m trying to resist the urge to make pot roast with spaetzle. It really is way too early for that, but ooooh…
August 19th, 2008 at 9:28 am
This recipe sounds wonderful! I live in FL so unfortunately it is always too hot for Fall and Winter dishes. But i grew up in New York so I take all my family recipes and cook them just the same as when I was a kid. Sweltering heat and all!
August 19th, 2008 at 10:05 am
You had me at “balsamic”
August 19th, 2008 at 10:06 am
I’m so glad I’m not the only who believes in seasonal dishes. I have been craving slow-cooked pot roast, chili (hey, I’m Texan) and homemade soups. The smells throughout the house are reason alone to start cooking them!
I can’t wait to make your pork chop recipe for my family. They have requested no more fish for awhile anyway
August 19th, 2008 at 10:36 am
Sounds wonderful How long in the oven at 350??????/
gramps
August 19th, 2008 at 10:37 am
Yummy! I try to stick with the seasons, too, but it’s been a cool summer here. I know what I’m doing for dinner tonight!
August 19th, 2008 at 10:44 am
Gramps — I usually find that if I leave it in there while I reduce the balsamic, that’s about the right time. You don’t want them to dry out, but you want to be sure they are cooked through. Cut into the center with a knife — look for white flesh, juices running.
August 19th, 2008 at 12:52 pm
I can’t believe you have two children and make spaetzle, you really are a crazy person. The last time I tried I was seduced into using a potato ricer which DID NOT WORK. It was like the Playdough Fun Factory Barber Shop, only not fun at all. Please, please post if you use a colander or what the heck you do.
August 19th, 2008 at 3:03 pm
OMG. This is one of those few foods that makes me regret my conversion. Damn kashrut! (That’s kosher rules, for the rest of you)
Occasionally, I can replace pork with turkey and have a recipe turn out good, but it’s tricky. This will definitely go on the experiment list. ;-}
August 19th, 2008 at 4:53 pm
Ooooo … Tzipporah, you are not my only kosher friend! I think this would be great with turkey, but instead of tenderloin, get a bone-in breast and sear it in the pan — I mean get a good, hot sear going, very golden skin, and then roast the breast for a good hour. I think that would be delicious. I would season the turkey skin very well with salt and pepper.
August 20th, 2008 at 11:49 am
I whipped this up last night, my husband was so impressed that after we ate he told me not to get up. Then he did up all the dishes, cleaned the kitchen and took my out for a martini! ~Thanks!
August 20th, 2008 at 3:20 pm
The recipe looks delicious. And I can’t WAIT for fall! Though I live in Alabama, so it’ll start feeling like fall in, say, October.
August 25th, 2008 at 6:52 pm
YUM! Those sound awesome. I can’t beleive how much I have missed on your site this summer. Hope you are doing well, and feeling much better.